Cheese, chiles and olives enhance this old-time favorite: tamale pie casserole. Filled with frozen beef taco filling and shredded cheddar cheese this dish is a great supper special when served with a crisp green Caesar salad. Jiffy Tamale Pie Casserole 2 1/2 cups water 1 1/4 cups ALBERS Yellow Corn Meal 1 cup whole-kernel corn 2 (19.5-ounce) packages ORTEGA® Frozen Beef Taco Filling 1/2 cup shredded cheddar cheese 1 (4-ounce) can ORTEGA® Diced Green Chiles (optional) 1 (4.25-ounce) can sliced ripe olives Preheat oven to 425°F (220°C). Grease a 13 x 9-inch baking dish. Cook water and corn meal in medium saucepan, stirring frequently, until thick. Stir in corn; spread mixture onto bottom of prepared baking dish. Place frozen taco filling on top of corn meal mixture, cheese side up; sprinkle with cheese, chiles and olives. Bake for 25 to 30 minutes or until cheese is melted. Makes 6 servings.
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